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Introducing… my new electric corn grinder.

I saw the Nixtamatic in the window at Casa Boker a few months ago, but I convinced myself that I didn’t need it. I didn’t operate a tortillería. I didn’t have a large family. Was I really going to make fresh corn tortillas every day, just for Crayton and I?

Then I couldn’t stop thinking about it. I Googled “Nixtamatic,” and saw that Steve Sando had one, and he’d created a video of him using it. It was mesmerizing, watching the machine’s metal plates squeak round and round, churning out squiggly bits of masa. He only had to add a bit of water to the dough, and boom. It was done.

Why was I hesitating here? Sure, corn tortillas were available on every corner in Mexico City, but if I ever left Mexico — heaven forbid — I’d be stuck with the carboard-tasting American versions. And I just had this yearning to make my own tortillas. With my corn that I purchased. Who cares if I didn’t make them every day. Even once a week would be fine. I could do that.

When Crayton asked me what I wanted for my birthday this year, I told him, “A Nixtamatic!”

(Well, first I said, “No, honey, seriously, you don’t have to get me anything.”)

So we went last weekend and picked it out together. It wasn’t cheap — about 3,100 pesos, or around $250 USD. I refrained from telling Crayton, “Yes, but this is an investment,” because he hates it when I use the word investment for something we’re buying. (Him: “It’s not an investment because it loses value the minute we buy it.”) The high price meant this was my birthday, anniversary and maybe Christmas present rolled into one.

But I really do plan to use it a lot. Tortillas, tlacoyos, gorditas, sopes — the masa-based possibilities are endless.

Hopefully I’ll have an “Aaagh! Homemade tortillas with the Nixtamatic!” post for you next week. The manual is three pages long and seems easy enough to understand. I’m crossing my fingers.

Oh. My. God. You are totally going to do a demo of this for me when I come visit you next month and I will gladly take video for you if you let me try it out. I guarantee you I will want one after playing with it (lies…I already want one!). Trust me you and Crayton will both be glad you have this tool when you come back to the U.S. and realize you can’t get good handmade tortillas very many places!

uy! Que envidia! So, will you be telling us how to make the masa for tortillas, gorditas,sopes (btw, what’s the diff between a sope & gordita?) and tamales? Porque, chica, tengo planes de hacer tamales.

Yep, I’ll share the masa recipes! The masa is the same for tortillas, gorditas and sopes. Tamale masa is slightly coarser — you can actually make it in the food processor. Diff between a gordita and a sope: the names change depending on where you are in Mexico, but here in DF a sope is a flat, slightly thickened tortilla with raised edges. Diameter tends to be slightly smaller than your average saucer. You top it with beans and cheese, and maybe lettuce. It’s cooked on a comal.

The gordita is pretty much what it’s name (literally “little fatty”) implies: a small, slightly rounded, crispy little snack, made from masa that’s been fried and then sliced open to add condiments — chicharrón and cheese are my two faves. You can also mix the condiments in the masa itself and then fry it.

That’s killer! But how does the grinder differ from other grinders? It looks similar to a meat grinder – how are the discs different? And can you fashion one out of common components here in the USA?

Of course, I hate to be the one to bring the elation down, but one of the biggest problems in the United States (at least my part of the United States) is the lack of proper corn, much less masa. Even if I had a masa grinder, I have no idea where I would find the proper corn to grind!

Jay: I’m not entirely sure how they’re different, but I do know the Nixtamatic makes a separate meat grinder. I’m guessing it has to do with the discs — you need a really fine grind for tortilla dough.

Gourmet Sleuth says it’s pozole corn, which my cooking class instructor says we *shouldn’t* use to make tortillas, because it tastes slightly different. But the treating process is the same, and you’d still get a pliable corn dough. Looks like they also sell dried yellow corn, but I’d be hesitant to use it, because it looks too much like popcorn corn. You want a dried corn kernel that’s kind of flat and plump, not small and teardrop-shaped.

I know Rancho Gordo has started selling real corn tortillas (not the crappy American corn) in SF, and I wouldn’t be surprised if they started offering dried heirloom corn for sale, to make tortillas with. I’ll let you know if I see anything else about it.

I agree with the comment that said the best thing about it is the name. And it’s totally retro graphics which make it look vintage. I have to disagree with you about the lack of good available tortillas in the U.S. though. Move to the right part of the country and there are tortillerías all over the place. Some in Mexican markets and some freestanding. So, plan accordingly and move to NM or California or some other area where the Mexican population has swelled over the last decade, and you’ll be fine! And for the record, we have a lot of panaderías that make good pan dulce too.

Hi Brian: I got mine at Casa Boker in Mexico City. I’m not sure if they’re sold near the border. You may want to call the Nixtamatic folks and find out. (They’re on the web.) I do know they’ll ship to the U.S., for the same price as the machine.

I am in the Philippines cooking, grinding using the traditional hand corn grinder I bought in San Luis Rio del Colorado ,Sonora, Mexico. I grow Epozate( for frijoles), use yellow field corn(small kernals) with Cal and cook and grind, use a cormal, the works. I grow jalepenos, cayenne and some other chiles.There were 100,000 Mexicans who once migrated to this wonderful country a few hundred years ago. Except for some rare time I never find folks that have any knowledge of the wide use of tortillas etc. Mexican introduce Ceviche…called Kinilaw here. They care not where is originated. I like to own a Nixtamatic, but how can I get it here?

Hi Fred: I’m not sure if the company will ship to the Philippines or not. If you speak Spanish, you may want to call the number listed on their website. I do know they ship to the United States, for the same price as the machine (~$325 USD). Hope that helps!

Hi Joshinph, I get all the CAL from Bayawan, where Cal is produced alongside Calcium oxide. Also, at some stores near our central market in Dumaguete…it is know as APOG….used for making cement. Check me on FB as I make lots of authentic Mexican dishes at our Duchess de Dauin here on the beach across from the divers paradise of APO ISLAND.

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Who is Mija?

Mija is Lesley Téllez, a food writer and culinary guide in New York City. I lived in Mexico City for four years, which launched my deep love for Mexican food and culture. I currently run the tourism company Eat Mexico and am writing a cookbook about Mexico City's street, market and fonda food.